MY COLORFUL PORK TENDERLOINS IN PURPLE CABBAGE BOWLS! Yummy!

This is not only a colorful meal, it is healthy, appetizing, economical and Gluten Free.
 
Category:  Entrée  
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $14.13 or $4.71 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 3
 
Ingredients
1 pork tenderloin sliced in thick strips ($3.50)
2 tbsp. Angie’s dry seasoning (1 tbsp. for the beans and 1 for the pork) (.50)
2 tbsp. Angie’s basting olive oil (1 tbsp. for the beans and 1 for the pork) (.50)
1 Red cabbage (you will only need 6 leaves) ($1.50)
1 can Black beans (drained and rinsed) ($1.00)
2 c. Broccoli ($2.00)
1 Roma Tomatoes (.33)
1 bag Jasmin Rice ($2.30)
2 avocados ($2.50)
 
Directions
Clean, pat dry, slice and season the tenderloin with 1 tbsp. of my dry seasoning and 1 tbsp. of basting olive oil. Refrigerate.
Rinse the broccoli and divided them in 3 separate portions. Set aside.
Remove all the outer leaves of the cabbage and select 6 of the best.
Blanch the 6 cabbage leaves and the broccoli for about 3-4 minutes or to your like. I like mine crunchy.
Remove from the water and allow both, broccoli and cabbage leaves to drain completely.
Add the pork pieces to a skillet over medium and cook until golden in their own seasoning.
Remove the pork and in the same skillet add 1 tbsp. basting oil, add the beans and 1 tbsp. of my dry seasoning to re-fry the beans briefly.
Immediately, add the pork back to the skillet, stir well to combine and intensify the beans flavors.
Microwave the Jasmin rice for 1 minute 30 seconds, slice the avocado. (I decided not to use the tomato here.)
While this happen, assemble the blows with 2 leaves overlapping. Fill them with the pork, black beans mix and you are now ready to complete plating your meal.